Sesame Noodles with Chicken

Serves: to serve 4 - 6

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 mins

FOR THE NOODLES

1 lb - Chinese egg noodles (or spaghetti)

- salt

2 tablespoons - toasted sesame oil

FOR THE SAUCE

1 clove - garlic

½ inch - fresh ginger

4½ oz - smooth peanut butter

4 tablespoons - soy sauce

2 tablespoons - Demerara (turbinado) sugar

1 tablespoon - rice vinegar

FOR THE GARNISH

2 small - cooked chicken breasts

1 small - cucumber

6 - spring onions (a.k.a. scallions or salad onions)

3 tablespoons - dry roasted peanuts

Bring a large pan of water to the boil and add a generous measure of salt. Add the Chinese egg noodles (or spaghetti if you can't get Chinese noodles) and cook, stirring occasionally, until al dente (usually about 5 minutes). Drain and then rinse the noodles under cold running water. Drain again and put them in a large bowl. Add the sesame oil and toss the noodles to coat them well in the oil.
Remove any skin from the chicken breasts then roughly shred the meat. Wash the cucumber well then halve it long-ways and cut each half into slices. Roughly chop the spring onions (scallions) and the dry roast peanuts. Peel the ginger root and peel the garlic.
With the motor of the blender running, drop in the garlic and ginger. After a few seconds, stop the machine and add the peanut butter, soy sauce, dark brown sugar and rice vinegar. Process until smooth then, with the blender running, slowly pour in the water and blend for a few seconds more.
To serve, toss the noodles with the peanut sauce, then top with the cucumber slices, shredded chicken, chopped spring onions and chopped peanuts... a truly delicious treat for a lunch or other light meal.